Overview

Everyone working in the food industry has a responsibility to make sure that the food we buy is safe and suitable to eat. The Food Act 2014 takes a new approach to managing food safety. Find out more about the Act and what it means for you.

New Act enhances food safety

The Food Act 2014 helps make sure that food sold throughout New Zealand is safe.

A central feature of the new Act is a sliding scale where businesses that are higher risk, from a food safety point of view, will operate under more stringent food safety requirements and checks than lower-risk food businesses. This means that a corner dairy operator who reheats meat pies won't be treated in the same way as the meat pie manufacturer.

The new Act promotes food safety by focusing on the processes of food production, not the premises where food is made. For example, someone who makes and sells food from a food truck must follow the same rules as someone who makes and sells food at a restaurant.

The Act brings in new food safety measures:

food control plans (FCPs) – written plans for managing food safety on a day-to-day basis. These are used by higher risk businesses

national programmes – a set of food safety rules for medium and low risk businesses. If you're under a national programme, you don't need a written plan (or develop written procedures), but must register, meet food safety standards, keep some records, and get checked.

Help available to find out where you fit

MPI has developed a tool—Where Do I Fit?—to help you work out where your food activity or business fits within the new Food Act rules. By answering a series of questions you can find out what you'll need to do to comply with the Act.

The new law depends on the type of food you make, rather than where you make it. If you run a food truck, a market stall, or a home kitchen, you will follow the same rules as someone making the same food at a restaurant or café.

You can choose to transition any time between now and the end of your nominated transition period.

From the start of each transition period, MPI will focus on providing additional guidance and support to specific food businesses in that sector when their transition period begins.

Are you an existing operator not previously registered?

Some existing businesses may not be registered under the old Food Act. If this is the case, don’t worry. If you were operating before 1 March 2016, you should transition at the same time as the rest of your sector.

Other law changes

The new Act introduces other changes. They include:

the way food recalls are managed

changes for food importers

penalties and enforcement.

Food recall changes

The Food Act 2014 gives the chief executive of MPI the power to direct a food recall if needed. Previously a recall under the Food Act 1981 could only be directed by the Minister for Food Safety.

There are no other changes to how businesses should manage food recalls, and they should continue to plan for food recalls as they have always done.

Enforcement of the Food Act 2014

The new Act includes a better food safety compliance system than the Food Act 1981. Minor and technical offences will be dealt with faster and more effectively, and penalties for the worst offences have been strengthened.

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